Title: Salmon Pasta Salad
Categories: Fish Main
Yield: 6 Servings
| 1 | lb | Salmon fillets or steaks |
| | | Salt and pepper |
| 8 | oz | Dry pasta, such as spirals or small shells |
| 3 | tb | Minced tarragon leaves |
| 2 | tb | Minced green onion |
| 1 | tb | Lemon juice |
| 1/4 | c | Nonfat plain yogurt |
| 8 | oz | Cherry tomatoes, stemmed and halved |
Preheat oven to 400øF. Bring a large pan of salted water to a boil for
pasta. Rinse salmon and pat dry. Season both sides of salmon with salt and
pepper, lay it on a baking sheet and bake until just opaque through center,
8 to 10 minutes depending on thickness. Set aside to cool. Discard skin and
bones and break salmon into large flakes. When water boils, add pasta and
simmer until just tender, 5 to 10 minutes depending on size. Drain, rinse
with cold water and drain again thoroughly. Set aside. In a large bowl, mix
tarragon, green onion, lemon juice, yogurt, salt and pepper. Add
well-drained pasta and toss to coat. Add salmon and cherry tomatoes and
stir gently to incorporate. Taste salad for seasoning, cover and
refrigerate until ready to serve.